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Ways to avoid excessive alcohol content of wine (alcohol management)
Project
Project code: 2808HS037
Contract period: 15.10.2010
- 14.10.2013
Budget: 103,572 Euro
Purpose of research: Applied research
There are a total of about 700 non-Saccharomyces yeast strains by screening and fermentations their fermentation behavior and their fermentation performance (breakdown of sugar), its alcohol-forming abilities (' 'alcohol reduction' '), its sensory expression and oenological and fermentation physiologically relevant lead compounds in the recovered wines are characterized.
There are subjected isolates of non-Saccharomyces yeasts derived from grapes from fermenting musts and must, to the screening. Each yeast strain is placed on the 3-fold repetition in sterile cider in a shaking incubator under standardized conditions for fermentation. Fermentation and fermentative fermentation are documented by test weighing. The musts are fermented sensory, characterized in particular in terms of volatile aroma components and aromas error. The analytical characteristics of the fermented musts be detected by FTIR and documented. There are elaborate procedures to the point of assignment of non-Saccharomyces isolates under field conditions to improve in the context of dry-Saccharomyces yeasts.
Section overview
Subjects
- Viticulture
- Food Processing
- Food microbiology
